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Pumpernickel Rye, Take 1

April 15, 2012 - 11:31am

Shrew2u

Pumpernickel Rye, Take 1

I'm an amateur baker who is branching out beyond other people's loaf recipes in favor of learning more about techniques that can be applied widely, so I really enjoy the content provided on The Fresh Loaf (and a big THANK YOU to this vibrant baking community).

I'm in between starters for the nonce. My lovely wild starter, which I keep on the counter, was invaded by some flying critters when I didn't cover my container tightly enough and kept my back door (no screen) open on a hot day. Oops.

Anyway, I'm going to San Francisco for a few days and wanted to leave my husband with some fresh pumpernickel for toast and sandwiches. Had I thought of this last night, I would have put together a poolish then, but I have time today to coax a little more flavor out of the bread with a short pre-ferment, so I'll make due.

Pre-ferment for one loaf:

5 oz AP flour

5 oz Whole-wheat flour

1 oz Honey

6 oz Water

4 oz Coffee

5 g Instant yeast

The Rest of the Dough:

7.5 oz Pumpernickel Rye from Barry Farm

1 t Kosher salt

1 T Cocoa powder (natural)

My pre-ferment will sit for two hours after mixing. I'll then mix in the remaining ingredients and knead in my Kitchen Aid until it's sticky. The first rise will be two hours, then I'll pre-shape it into a cylinder, let it rest for 15 minutes and final shape it into a batard (BA-tard; B-A, not B-A-S, dang you AutoCorrect). It will rise for one more hour on parchment paper before I slash and bake it. The bake will be at 350 degrees for 20 minutes in my Dutch oven (pre-heated, lid on), then 30-40 minutes with the lid off.

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